Saturday, December 14, 2013

Oatmeal Gingerbread Cookies

Oatmeal Gingerbread Cookies
It is another cold and snowy day here in the Poconos so why not spend the afternoon baking up some holiday cheer with your family?  This is another version of my simple to mix together oatmeal cookies, but with a gingerbread twist. The cookies are sweetened with healthy banana and the nutrient dense sweetness of molasses.  Full of antioxidant rich spices, protein packed almond butter and healthful organic oats, these cookies taste like more of a treat than they really are!  So whip up a batch and snack away!

Oatmeal Gingerbread Cookies
wet & dry ingredients

1 banana, mashed
1/3 C. almond butter
1/3 C. molasses
1 tsp. vanilla extract
2 C. uncooked organic oats
2 T. wheat germ
2 T. flax seed
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 C. raisins and/or walnuts, optional

Preheat oven to 350F. Combine the banana, almond butter, molasses and vanilla in a medium sized bowl. In another bowl, combine the oats, wheat germ, flax seed, cinnamon, ginger, nutmeg, cloves and salt together and then mix into the wet mixture. Fold in the raisins and walnuts if using.  Place a tablespoon of each on a greased cookie sheet.  Bake for 15 minutes. Makes 12 - 15 cookies.

portioning them out

hot from the oven

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